Baked Spaghetti Nests with Bacon and Cheese
Preheat the oven to 200°C (approximately 400°F).
Cook the pasta in boiling salted water until al dente. Rinse the tomatoes, cut in half, core then dice. Rinse the arugula, shake dry and chop about 1/2. Coarsely chop the mozzarella. Rinse the thyme and pluck the leaves. Drain the spaghetti, add the Parmesan and season with salt and pepper. Use a fork to form into 8 nests and place in a greased baking dish. Whisk the eggs and cream together, season with salt and pepper and then stir in the bacon, tomatoes, arugula, mozzarella and thyme. Spoon 1-2 tablespoons over the nests and bake for about 15 minutes. Divide the remaining arugula between serving plates and arrange the pasta nests over top.